| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Swedish |
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
|
Egg |
| 1/2 |
c |
Milk |
| 1/4 |
c |
All-purpose flour |
| 2 |
tb |
Sugar |
| 1 |
tb |
Margarine; melted |
| 2 |
md |
Baking potatoes; peel;cube |
| 2 |
tb |
Margarine |
|
|
Applesauce |
INSTRUCTIONS
Recipe by: Jo Anne Merrill Preparation Time: 0:45
Into blender place the egg, flour, milk, sugar and 1 tablespoon melted
margarine. Blend on high until smooth. Add half the cubed, raw potatoes.
Blend on high speed until smooth. Add remaining potatoes and again blend on
high until smooth.
Cover tightly and refrigerate 30 minutes or more.
Using an 8-inch skillet, heat over medium heat, add margarine (about 1
teaspoon) and swirl to coat entire bottom. Pour in about 3 tablespoons of
mixture and swirl to coat bottom of pan. Cook for one minute or until
lightly browned. Turn and brown other side. Repeat with remaining mix,
adding margarine as needed.
Serve immediately with applesauce or topping of your choice.
Yield: About 12 pancakes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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